05 May 2020

Cook a fancy but easy meal for Mother’s Day while supporting SA producers

Festival director Simon Bryant has gathered a bunch of ingredients from some much-loved South Australian producers to create a hearty ‘Kangaroo Island Pheasant, Sausage and Lentil Pot Roast’ recipe which will wow your mum this Mother’s Day.

The ingredients are supplied from some SA producers who have felt the devastating impact of the bushfires as well as the COVID-19 pandemic. Suppliers include the likes of KI Spirits, Barossa Fine Food, Kangaroo Island Olives, Heritage Hill Game Birds and Dirt(y) Inc with fresh produce supplied by House of Organics in the Adelaide Central Market.  

Kangaroo Island Stall 17 have gathered the ingredients you need in this Simon Bryant's Mother's Day special -Kangaroo Island Pheasant box which is available to purchase online or pick up from KI Stall 17 at the Adelaide Central Market.

This recipe has been designed to treat your taste buds as well as support SA producers, it’s a win win!

Pick up a box and follow along with Simon!

*please note that KIS gin is not included in the box but can be ordered separately from the same website. It is available in 200ml or 700ml. Kangaroo Island Stall 17 have extended their delivery to 15km from the CBD  for Mother's Day.

Kangaroo Island Pheasant, Sausage and Lentil Pot Roast

Serves 4 (or 2 if you’re really hungry)


1 Pheasant, whole

I used a bird from Heritage Hill, Kangaroo Island (available from The KI Stall 17, Adelaide Central Markets)

2 Sausages, pork or chicken

I used the Barossa Fine Foods sausages, they have a good fat to meat content which suits the dish well.

150ml EVOO (Extra Virgin Olive Oil)

I used the KI Olives EVOO, very nice! (available from The KI Stall 17, Adelaide Central Markets)

2 Shallots, medium size

Can be substituted with onions.

5 Garlic, cloves


4 Bay Leaves (fresh or dried)


1 Orange, peeled zest strips


2 Celery, stalks


5 Carrots

I used mixed heirlooms from the House of Organics in the Adelaide Central Markets.

1 Field Mushroom, large



1 Fennel, bulb



1/4 cup Juniper Berries, whole



1 cup Lentils

I used dirt(y) inc. Big Red Bolts grown on the Yorke Peninsula.


4 cups Water



80ml Gin

I used KI Spirits Gin though could be substituted with a nice Adelaide Hills Riesling or Verjuice.


to taste Sea Salt

I used salt from Olsson’s on the Eyre Peninsula.


to taste Black Pepper



1 handful Parsley, flat leaf

For garnishing



  1. Preheat the oven to 180 degrees and grab yourself a large ovenproof pot with its lid, big enough to fit the whole bird and all the vegies. A large cast iron oven pot is ideal.

  2. Let’s start with the Pheasant; take the bird out of fridge an hour or two prior to starting, this brings it up to room temperature preventing the bone resisting the cook which makes the meat around the legs and breast plate raw.

  3. Remove the legs from the bird by cutting down the separation between each breast and the legs, once you’ve made the cut through the skin gently pull the leg back against itself to separate the joint. Now cut through the joint to separate the legs from the frame. Repeat on both sides giving you the complete frame of breasts and wings along with two (2) leg pieces (Maryland’s). Secure the legs by folding them underneath the frame to allow for a more even cook avoiding burning the tips.

  4. Generously season the bird all over with salt and pepper and set aside for sealing.

  5. Time to begin the Mirepoix (veggies); Peel, halve and slice the shallots, roughly chop the garlic. Chop the celery, carrots, fennel and mushroom into chunky pieces. Using a peeler, gently peel the zest of the orange making long strips. Set the vegies aside momentarily.

  6. Put the lentils into a small pot along with the water, bring to the boil and leave at a simmer.Place the pot onto the stovetop on high heat and add a heavy splash of EVOO (1/4 cup), when the oil gets really hot but not smoking, carefully place the Pheasant into the pot and begin to seal the meat to brown well all over. This will take a few minutes while you brown one side and then turn over to do the other and so on until as much of the bird is a nice dark caramel colour adding a good depth of flavour to your dish. Once the bird is browned remove from the pot and set aside.

  7. Check to make sure your lentils are still simmering in liquid, add more water if required so that they are covered and not drying out. Continue to simmer.

  8. In the pot add another small splash of EVOO. Ensure you leave all the juices in from browning the bird as you are now building up the flavour. Add the shallots, garlic, bay leaves and a good sprinkle of salt and pepper. Sear on medium to high heat until shallots become glassy.

  9. Add carrots, fennel and celery along with the orange zest. Gently crush the juniper berries a little in your hand and add these to your pot also. Continue to stir while lightly browning the mirepoix. Now add the mushrooms and continue to brown.

  10. Turn up the heat now and add the sausages, fry these until light brown.

  11. You want to get a nice dark fawn colour. The bottom of the pot may be getting a little sticky, that’s fine as now it’s time to deglaze.

  12. Carefully add your GIN, a good splash. Agitate the pot moving your veggies around in the stock. Allow this to flame, this will cook out/burn off the alcohol while deglazing the pot lifting up all the yummy sticky bits off the pot and bulking up the flavours of your stock.

  13. Remove the lentils from the heat and slowly add these along with their cooking liquid into the pot. Stir all your ingredients together ensuring all lentils are combined into the mix and are covered in liquid, add more water if needed.

  14. Grab your browned Pheasant and add this to your pot, ideally breast side facing downward amongst the mirepoix and stock to assist with cooking. Cover with the lid and place into the preheated oven.

  15. Allow to cook for 20mins at 180 degrees.

  16. Beep Beep… remove the pot and check the cooking of the bird. The easiest way with this is to take out a leg and cut through the joint, you should see slight pinkish meat with clear juice. If you need slightly longer, put all the meat back into the pot, cover and let it sit for another 5 minutes, the residual heat from the oven should finish it off.

  17. Remove the Pheasant and the sausages from the pot and momentarily put aside on a tray or large ready to carve, keep this warm over the stove or covered under some foil. Allow the meat to rest for 5-10min before carving.

  18. Leave the lid off the pot and place it onto the stovetop to simmer on low while you carve and plate up the meat. Make sure this doesn’t simmer dry, your wanting to reduce the stock slightly thickening the sauce and making sure the lentils are cooked through. Check the lentils to see how they’re going, they should be al dente; soft though still noticeable on the tooth while biting through and not crunchy.

  19. Carving time, slice each sausage in halves. Take the legs and cut through the joints making 4 pieces. Now with the pheasant frame; sitting upright with the breast upwards slice down the centre along the breast bone, working one side at a time slice each breast off the frame along with the wing. You can pull off the wings before removing the breast meat if desired, remove as much as the meat as possible ready to portion and serve.

  20. Remove your pot from the stove ensuring the lentils are al dente and the stocks reduced and thickened slightly. Check your seasoning and adjust to taste adding a little salt and pepper as required.

  21. Time to serve; ensure each serving gets a nice mix of vegies, lentils, sausage and Pheasant. Garnish with a splash of EVOO and a sprinkle of roughly chopped parsley - ENJOY!

HOT TIP: Gather all your Pheasant off cuts after carving along with any veggie scraps, put into a pot and cover with water. Bring to the boil and simmer for an hour or so. Strain and now you have yourself a tidy little broth for tomorrow night’s soup or a sneaky midnight snack.